There are thousands of different species of prawn, but tiger, king and North Atlantic are the…

small bunch chives, finely chopped

Method

Cook the pasta. Meanwhile, heat the oil in a pan and gently fry the garlic for 2 mins. Tip in the wine and bubble over a high heat for 1 min, then lower the heat and stir in the crème fraîche and lemon juice. Season to taste with salt and plenty of black pepper. Simmer for 1 min to reduce a little, then add the prawns and simmer in the sauce until just pink.

Drain the pasta and tip into the sauce with half the chives. Use tongs to mix everything together. Divide between 2 shallow bowls and sprinkle with the remaining chives.

Tip

Special fish mornay

Put 2 thick fillets sustainably caught
haddock into a small baking dish. Make
the sauce as before, using just a splash of
wine, with 4 tbsp crème fraîche. Don’t
worry about cooking the prawns through.
Scatter with the chives and a good
handful grated cheddar, then grill for
15-20 mins until bubbling and fish is
cooked through. Serve with crusty bread.

Comments (22)

I tried this out for a quick family meal by doubling the ingredients. It was lovely and the children were virtually licking their plates! Best of all it was soooo quick to make. Next time I may replace a little of the wine with stock. It is definitely special enough to serve when friends come served with a salad and fresh bread.

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